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Madhyapradesh · Snack

Bedai (Urad Dal-Stuffed Crispy Kachori)

Traditional 2. Bedai recipe

🧺 Ingredients

• 250g whole wheat flour (atta)
• 60g fine semolina (suji)
• 15g ghee or oil
• 5g dry mango powder (amchur)
• 5g salt
• 60ml water
• 100g urad dal (split black gram), hulled, soaked 5–6 hours
• 15ml oil
• 5ml cumin seeds
• 1–2 dried red chilis, deseeded
• 10g ginger, finely minced
• 1 green chili, minced
• 5ml red chili powder
• 10ml coriander powder
• 1 pinch asafoetida
• Salt to taste
• Oil for deep frying

👩‍🍳 How to make Bedai

1. Drain soaked urad dal thoroughly; do not grind, keep coarse
2. Heat 15ml oil in pan to 70°C
3. Add cumin seeds; crackle 10 seconds
4. Add dried red chilis; toast 3 seconds
5. Add minced ginger and green chili; sauté 20 seconds
6. Add coarse urad dal; stir-fry 2 minutes until coated
7. Add red chili and coriander powder, asafoetida; stir 1 minute
8. Add salt to taste; set aside to cool completely
9. Filling should remain coarse textured, not paste-like
10. Mix wheat flour, semolina, salt, and amchur in bowl
11. Add 15g ghee/oil; mix with spoon until breadcrumb texture
12. Add 60ml water gradually, kneading into semi-soft dough (do not add excess water)
13. Knead 2 minutes, cover, rest 30 minutes
14. Divide dough into 12 equal portions
15. Roll each into thin disc (3 inch diameter)
16. Place 10ml of cooled dal filling in centre
17. Fold edges over filling, seal completely by pinching
18. Gently flatten sealed ball to 4-inch diameter (filling will show as bumps, but should not break through)
19. Dust both sides lightly with semolina
20. Heat oil to 180°C (medium-high heat; fork sizzles immediately)
21. Slide bedai carefully into oil
22. Within 1 second, it should puff; press gently with spatula to help puffing
23. Fry 30 seconds on first side, flip, fry 25 seconds on reverse side
24. Both sides should be golden brown and crispy
25. Remove with slotted spoon; drain on paper towels
26. Serve hot with potato curry (dum aloo)
27. ---

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